Fire Roasted Red Pepper and Tomato Soup

Fire Roasted Red Pepper and Tomato Soup

Soup season is my favorite season! When it starts to cool down in the fall and winter months, I love to cozy up with a bowl of warm, hearty, and flavorful soup. Soups are great because not only are they easy to make, but they're also so versatile! You can make them as a light and easy dinner, an appetizer for a meal, lunch, a midday snack, and they work wonderfully for meal prep! This Fire Roasted Red Pepper and Tomato Soup is no exception and it's one of my new seasonal favorites. It's vegan-friendly, simple to make, and full of flavor.

Vegan Tomato Red Pepper Soup

My favorite part about enjoying soups is the bread I can eat along with it. Bread goes perfectly with soup. You can dip it, crumble crusty bits on top, and use the soft, pillowy parts to wipe your bowl clean. Angelic Bakehouse Sprouted Dinner Rolls are particularly perfect. Dinner rolls in general are the perfect partner for soup, and Angelic Bakehouse makes the most amazing ones! They're doughy, soft, hearty, and so satisfying. Plus, they absorb the soup really well and are the perfect size! Angelic Bakehouse makes super high quality bread and is focused on all sprouted grains, which are healthier for you. Sprouted grains are unique because they're easier to digest, higher in protein, and contain less gluten. You can find somewhere to pick up these dinner rolls by checking the Angelic Bakehouse store locator here. Happy souping and dipping!

Vegan Tomato Red Pepper Soup

Here's what you need for this Fire Roasted Red Pepper and Tomato Soup:

  • Red bell peppers
  • Fire-roasted diced tomatoes, canned -- you can use regular canned diced tomatoes, but the fire-roasted adds such a great flavor!
  • Onions
  • Garlic
  • Vegetable stock/bone broth
  • Full fat canned coconut milk
  • Tomato paste
  • Salt
  • Chili lime seasoning
  • Basil seasoning

Prep Time20 minsCook Time10 minsTotal Time30 mins

This recipe serves 4 - 6 people.

Ingredients:

 2 Large Red Bell Peppers, Cut Cubbed
 2 14 oz Cans of Fire Roasted Diced Tomatoes (Or Regular Diced Tomatoes)
 2 Large Yellow Onions, Peeled and Cut
 1 tsp Minced Garlic
 2 cups Vegetable Stock / Bone Broth 
 1 cup Full Fat Coconut Milk
 2 tbsp Tomato Paste
 Salt and Chili Lime Seasoning to Taste
 Basil Seasoning to taste
 Angelic Bakehouse Sprouted Dinner Rolls 
 Immersion Blender or Blender to Blend Soup

Directions: 

1

Preheat oven to 425. 

2

Wash and cut the peppers. Peel and slice the onion. Line a cookie sheet with parchment paper and grease. Place red peppers and onion on the cookie sheet. You may need 2 cookie sheets. Season with sea salt and chili lime seasoning generously.  Roast in the oven for 20-25 minutes. 

3

When they are roasted, heat up 3 tbsp of avocado oil in a large deep set soup pot. Set to medium. Add in garlic and mix until fragrant - approximately 1-2 minutes (be careful not to burn). 

4

Add in roasted red peppers and onions, canned tomatoes and tomato paste. Mix well.  Add in vegetable stock and coconut milk and mix again. 

5

Add spices and mix again. Let it cook and heat up together. Blend with an immersion blender until the consistency of your choice. I personally like it super chunky, but smooth works too! Serve hot.

6

Heat up your dinner rolls and dip em in the soup!

Vegan Tomato Red Pepper Soup


Thank you to Angelic Bakehouse for sponsoring the development of this recipe. I am proud to work with a brand that values healthy eating and living, just like me. Learn more about Angelic Bakehouse here

Tomato and Red Pepper soup Pin

If you loved this Fire Roasted Red Pepper and Tomato Soup, make sure to check out some of my other recipes!

Ingredients

 2 Large Red Bell Peppers, Cut Cubbed
 2 14 oz Cans of Fire Roasted Diced Tomatoes (Or Regular Diced Tomatoes)
 2 Large Yellow Onions, Peeled and Cut
 1 tsp Minced Garlic
 2 cups Vegetable Stock / Bone Broth 
 1 cup Full Fat Coconut Milk
 2 tbsp Tomato Paste
 Salt and Chili Lime Seasoning to Taste
 Basil Seasoning to taste
 Angelic Bakehouse Sprouted Dinner Rolls 
 Immersion Blender or Blender to Blend Soup

Directions

1

Preheat oven to 425. 

2

Wash and cut the peppers. Peel and slice the onion. Line a cookie sheet with parchment paper and grease. Place red peppers and onion on the cookie sheet. You may need 2 cookie sheets. Season with sea salt and chili lime seasoning generously.  Roast in the oven for 20-25 minutes. 

3

When they are roasted, heat up 3 tbsp of avocado oil in a large deep set soup pot. Set to medium. Add in garlic and mix until fragrant - approximately 1-2 minutes (be careful not to burn). 

4

Add in roasted red peppers and onions, canned tomatoes and tomato paste. Mix well.  Add in vegetable stock and coconut milk and mix again. 

5

Add spices and mix again. Let it cook and heat up together. Blend with an immersion blender until the consistency of your choice. I personally like it super chunky, but smooth works too! Serve hot.

6

Heat up your dinner rolls and dip em in the soup!

Fire Roasted Red Pepper and Tomato Soup

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